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Bottles Bursting with Flavor

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--- Quote from: Gordonwerks on May 15, 2013, 04:30:18 PM --- I knew some of the styles were highly carbonated from sitting so long. Initially they were fine after the normal carbonating period. However, the longer they sit the more carbonated they get.

--- End quote ---

You'll get a gusher before any beer bottle comes close to exploding. Based on the OP's comments it has to be wild yeast. And, jostling highly-carbed bottles can result in failure. I'm interested if any taste tests were performed.

I have been brewing for +/- 10 yrs and have bottle conditioned every batch. There are many forms of fermentable sugars that can and have been used for priming. There also is a very slight flavor contribution from each to consider. I use table sugar in a Pale ale or IPA where the main flavor is hops, but I use DME in a Munich Helles or Kolsch where the flavors are more delicate and consider molasses or maple syrup in a Porter or Belgian Double. Another important factor to consider when priming a batch is "How much do I use?", I use this calculator to help guide my additions:  Remember that volume and beer temp at the time of bottling are very influential factors and that measuring the priming sugar/DME by weight is much more accurate than measuring by volume. Cheers and Good Luck!

Thanks for all the replies. To answer some questions, the beer tastes fine. I drank some this weekend. The bottles in question have a definite sign of over carbonation. The caps are domed up. I promptly put them in the fridge to stave off further beer room blasts. I’m leaning toward too much sugar. However, I will keep all the other possibilities in mind. The packs are pre-measured but seem larger than they should be. I will put one on a scale tonight and see.


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